Pasta & Roast Veg Recipe Anyone?

[Shazbutt]

Hey gals,

I have some leftover roast pumpkin, sweet potato, carrots and potatoes, and would love to have a pasta dish with bacon, maybe some cream (?) etc? It sounds nice in theory, but i'm no good at making recipes up....can anyone help me? Preferably for dinner tonight? :o

[Bron]

Hope I'm not too late.

Try a roast veggie pasta bake. Cook up some pasta, add to your cooked roast vegies and stir through some cream and a pesto sauce made from basil, anchovies, proscuitto (bacon will do though) and garlic (all wizzed together in the food processor with some olive oil). Throw is some chopped bocconcini cheese and roast in the oven for about 20 minutes.

Yummy!!!!!

[Shazbutt]

Thanks Bron, i was wondering if anyone would answer me! LOL

I don't however have basil or bocconcini (and have never tried it), and don't like anchovies! :laughing: Hopeless aren't i....we're a very basic eating family.You reckon just a creamy garlicky sauce with some onion might be nice? :o

[Bron]

Should be fine! Enjoy!

Try the basil and bocconcini one some time though, it is lovely!:thumbsup:

[cwsmum]

This one is pretty simple...everyone in this house eats it :yes:


Sweet potato & Leek with Spinach fettuccine.
500g spinach fettuccine
500g sweet potato
3 Leeks
250g spinach leaves, steamed/blanched til wilted
185g roughly chopped fetta cheese
1/2 cup grated parmesan cheese
1tbsp rosemary, chopped
2tbsp butter, softened
1tsp salt
Olive oil
Pepper

Chop sweet potato into bite size chunks, toss in a little oil and salt and roast.
Slice leeks and fry with the rosemary in a little oil over medium heat til golden.
Cook fettuccine according to packet directions.
Drain pasta then combine in a bowl with the leeks, sweet potato, butter, spinach, fetta and pepper to taste.
Pour into a greased baking dish and sprinkle over parmesan.
Bake for about 20mins or until cheese is golden.

I have made this with sweet potato, pumpkin and a combination of both. I also don't usually use feta coz DS and DH don't really like it, any cheese is fine, mozzarella or bocconcini (they are pretty much the same thing) would be nice.
I use baby spinach coz...well, just coz...and I almost always forget the rosemary...still tastes great tho :yes: it's one of those recipes that you can change to suit what you and your family prefer. I'd love to tell you where I got this one, but I have had it for sooooo long that I have no idea.